Cream Scones
Delightfully tender and irresistibly buttery, these classic cream scones are the ultimate tea-time indulgence. Made with simple pantry staples like all-purpose flour, sugar, and baking powder, these scones achieve their rich flavor and flaky texture thanks to cold cubes of unsalted butter and a generous splash of heavy cream. Lightly scented with vanilla extract, they’re perfect for pairing with jam, clotted cream, or a drizzle of honey. Quick and easy to prepare in just 30 minutes, these golden-brown beauties are brushed with an optional egg wash and sprinkled with coarse sugar for a crisp, caramelized top. Whether you’re hosting an elegant brunch or enjoying a cozy morning, these versatile scones are a must-try recipe that will guarantee compliments.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 50 grams granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 85 grams unsalted butter (cold, cubed)
- 180 milliliters heavy cream
- 1 teaspoon vanilla extract
- 1 unit egg (for brushing, optional)
- 1 tablespoon coarse sugar (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
In a small bowl, mix the heavy cream and vanilla extract together. Create a well in the center of the flour mixture and pour in the cream mixture.
Gently mix the dough with a fork or your hands until it just comes together. Be careful not to overwork the dough, as this will make the scones tough.
Turn the dough out onto a floured surface and gently pat it into a disk about 2.5 cm (1 inch) thick. Avoid applying too much pressure.
Cut the dough into 8 wedges using a sharp knife or a bench scraper. Alternatively, use a round biscuit cutter for circular scones.
Place the scones on the prepared baking sheet, spacing them about 2.5 cm (1 inch) apart.
For a golden finish, beat the egg and brush it lightly onto the tops of the scones. Sprinkle coarse sugar on top if desired.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature with your favorite accompaniments, such as jam, clotted cream, or butter.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 63.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 79 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
